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Garlic Parmesan Chicken Pasta Crock pot
Video
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Ingredients
- 8 ounces fettuccine pasta
- 2 cups cooked chicken, shredded
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- Fresh parsley for garnish
Instructions
Cook fettuccine in boiling salted water until al dente.
In a skillet, heat olive oil over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Stir in heavy cream and bring to a simmer.
Add shredded chicken, Parmesan, salt, and pepper; mix well.
Combine cooked fettuccine with the sauce; toss to coat.
Sprinkle with red pepper flakes and parsley before serving.
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Frequently Asked Questions
Yes, perfectly works with shredded leftover chicken.
Fettuccine or any favorite pasta works well.
Use half-and-half instead of heavy cream.
Use gluten-free pasta for a gluten-free version.
Yes, try other hard cheeses like Pecorino.